5.04.2010

Our Favorite Pumpkin Muffins

These are one of our absolute favorites... Pumpkin muffins! M1 & M2 eat these delicious muffins year round & share my love of squash/pumpkin. We make these (mini) muffins once a week, no lie & I freeze them in large zip-loc bags to be taken out of the freezer once we're ready for one. It's a perfect breakfast muffin or afternoon snack. What's even better is they do not contain dairy like most muffin recipes do. M1 has a fairly severe dairy allergy & I now know that it's hard to find muffin/bread recipes that do not contain milk &/or buttermilk so these are perfect. I received the recipe from a friend a few years back & since then we've made a few changes to make them a bit healthier... I'll put my substitutions/changes in (parenthesis) so you can see both versions of the recipe.

3. Combine the dry & wet ingredients until just moistened.
4. Spoon the mixture into a greased muffin pan (we use a mini-muffin pan) 3/4 full.

5. Bake mini-muffins @ 325 for 15-20 minutes. (Longer if you're making regular size muffins.)
6. Allow a few minutes to cool before removing them from the pan.
7. Place whatever you don't eat in a large zip-loc to store in the freezer for weeks. M1 likes to put the frozen muffin in the microwave for 15-20 seconds for the "out of the oven" warmth!

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All crafts/projects designed that are not originated in my crazy head will include a link to the site of discovery. s.b.creatively cannot guarantee links are the original designer of th craft/project, only that it is this site's source. Enjoy!